Korean-Style Carrot Salad

A simple homemade version. Adjust the chilli to your taste.

Ingredients

• Carrots — 500 g
• Garlic — 3 cloves
• Neutral vegetable oil — 40 ml
• Vinegar, 9% acidity — 1 tbsp (15 ml)
• Sugar — 2 tsp
• Salt — ½ tsp, then more to taste
• Ground coriander — 1 tsp
• Ground black pepper — ¼ tsp
• Hot chilli powder — a small pinch

Method

1. Prepare the carrots

Peel the carrots and grate into long, thin strips. Add the salt and sugar, gently massage with your hands and leave for 10 minutes.

2. Add the spices

Make a small well in the carrots. Put the minced garlic, coriander, black pepper and chilli in the well.

3. Dress the salad

Heat the oil in a small frying pan until hot but not smoking. Carefully pour it over the garlic and spices. Add the vinegar and mix well.

4. Let the flavours develop

Transfer to a covered container and refrigerate for at least 3 hours, preferably overnight. Stir and taste before serving; add a little salt if needed.

A little tip

For a milder flavour, start with half the vinegar and add the rest to taste after chilling.